Unpopular opinion: the air fryer at my sister's place in Boise made better wings than my $200 countertop oven
I was house sitting for her last weekend and threw some frozen wings in her cheap air fryer out of laziness, and they came out shatteringly crisp in 22 minutes with zero flipping. My fancy oven takes 45 minutes, smokes up the kitchen, and still leaves the skin rubbery. So what is the actual trick here, is it the fan speed or am I just overthinking my basket size?